FI122915B - Saturation product - Google Patents

Description

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OBJECTIVE PRODUCT The object of the present invention is to provide a weight control product or group of products which, in small doses, causes a person to feel satiated for several hours and to reduce food intake at the same time and with subsequent meals. The goal is to have a product or group of products that can be easily incorporated into the daily diet as supplementary ingredients. The products can also be used to control blood cholesterol, glucose and insulin levels.

Overweight and obesity have become one of the biggest public health problems in Finland and internationally in recent decades. According to World Health Statistics (WHO) statistics, over 1 billion adults are overweight (body mass index over 25 kg / m), of whom over 300 million are obese (body mass index over 30 kg / m 2) 15, and in many industrialized countries the proportion is overweight and obese. 60% of the adult population. The main follow-up effects are type 2 diabetes, increased risk of cardiovascular disease, musculoskeletal disorders and certain forms of cancer. In the United States, for example, it is estimated that around 1,000 people die of various diseases due to obesity or obesity each day. Medical or surgical treatment of obesity is used only in extreme cases. Common treatment recommendations include a low-energy diet and increased physical activity.

Many commercial low-energy products are available to control overweight and obesity through diet, but their use has been very limited in terms of treatment needs. Factors contributing to this include the price level of these products, continuous full-day adherence to either ready-to-buy or individually prepared low-energy meals, the associated limited variability, dietary differentiation from the rest of the family, resulting in uneven or increased food intake, for reasons of palatability or boredom, or because of the end of motivation. 30 The high price level of the products is influenced by the fact that they are mostly intended to replace meals. In such cases, the product must be designed and manufactured in such a way that, as such or in a similar product group, all components of the daily diet are balanced.

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Saturation and food control are influenced by energy-related signals on the one hand, and physical, hormonal, and intake-related signals on the other hand. Dietary fiber in the diet affects this regulation, both directly due to its physical properties in the stomach and small intestine, and indirectly by affecting the secretion or formation of various hormones or neurotransmitters in the digestive tract. The most potent, fast and short-lasting effects are ghrelin, a hormone that stimulates appetite, a hormone that stimulates secretion of hydrochloric acid and gastric emptying, and 10 cholecystokinin, a small intestine secreting hormone. Dietary fat or fatty acids have an effect on ghrelin secretion and cholecystokinin secretion.

The saturation effect of dietary fibers is thought to be due in part to the swelling of the fiber's water-binding capacity, which causes a volume change in the stomach to produce a signal to the central nervous system. Both volume expansion and fiber viscosity enhancing components slow down gastric emptying. Increased viscosity slows down the absorption of nutrients in the small intestine. Thus, the effect of dietary fiber in the fat contained in longer stays in the stomach and small intestine in the first part, and thus have a longer-lasting effect on satiety hormones affect 20, for example. secretion of ghrelin and cholecystokinin.

However, the current dietary fiber intake, including all dietary fiber, required for weight loss is high by current methods and without any restriction on energy intake. Ho worth et al. according to a review (Nutrition Reviews 59 (2001), 129-139) an increase of 14 g of fiber per day in various studies resulted in an average weight loss of 1.9 kilos over a period of 3.8 months. However, this amount of fiber increase is unrealistic to follow regularly. There was no difference in efficacy between soluble and insoluble dietary fiber in the included studies.

Many of the low-energy meal replacement products are marketed in 30 liquid form. In this case, the viscosity of the product per se affects the satiety and the amount of energy consumed at the next meal surprisingly little. In a study by Mattes and Rothacker (2001) (Physiology and Behavior 74, 551-557), two products with the same energy content (924 kJ) and fat content (3 g) had viscosities of 600 and 16000 3 mPa.s. its return to baseline was surprisingly similar, albeit significantly different, but at the next meal and daily level there was no significant difference in energy intake. A return to baseline hunger was observed within 4 hours after the low-viscous product, after about 4.5 hours after the high-viscous product.

It is generally known that fat-containing meals cause a slower stomach emptying than less fat-containing meals and thus cause a feeling of prolonged satiety. However, the fat saturation effect is weaker than that of protein and carbohydrate diets. Eating a low-fat, low-energy diet is most often associated with a chronic feeling of hunger, which is thought to be at least in part due to lower fat in the small intestine (Burton-Freeman 2000, Journal of Nutrition 130, 272S-275S). When comparing the saturation effect of different fatty acids, it is considered that short-chain (less than C12) fatty acids are ineffective, and studies on the effect of the carbon chain length of other fatty acids on the proportion of mono- and polyunsaturated fatty acids are contradictory.

Fat and fiber interactions have been studied to a limited extent. Because viscous fiber in particular slows down the absorption of fat, it has been suggested that this slowing down could produce a longer-lasting fat saturation stimulating effect. In a review of 20 intervention studies, Roberts et al. (2000, Journal of the American College of Nutrition 21, 140S-145S) report that fat reduction diets have achieved an average weight loss of less than 1 kg in less than one year, with dietary fiber supplemented diets averaging 1.9 kg. but with an average of 3.4 kg weight loss using both fat reduction and fiber supplementation.

25 In a study on the interaction between fat and viscosity forming fiber, French and Read (American Journal of Clinical Nutrition 59 (1994), 87-91) have shown that an addition of 12 g of guar gum to 200 ml of a soup containing 24.6 g of fat , slowed down gastric emptying and a return to a feeling of hunger, compared to both non-fat and non-fat guar gum soup. However, the feeling of hunger 30 returned 100 minutes after the meal. However, the amount of guar gum used in the study is within the upper limit of the tolerable level, for example when added to bread, 5 g / 100 g. In the Burton-Freeman (2000) study (Journal of Nutrition 130, 272S-275S), the incorporation of high-viscosity fiber components 4 into a low-fat (20% energy-fat) multi-meal diet resulted in worsening hunger and post-meal satiety and a fat-free, non-fiber diet. The increase in fiber also caused an increase in cholecystokinin concentrations. In a study by Juvosen et al. (University of Kuopio 2006, Abstracts p. 33), the effect of soluble viscous fiber, insoluble fiber, or a combination thereof on satiety and ghrelin secretion was determined using 3.7% fat within the range of 1.5 to 10.6 g and the amount of soluble fiber of viscose 10 within the range of 0 to 5.1 g. There was no statistically significant difference in effects on saturation or blood ghrelin levels. The secretion of ghrelin was found to begin to recover after two hours from the test meal.

The energy content of meal replacement products is usually in the range of 800 - 1100 kJ per serving. Most of the products are liquid or products marketed in other forms are intended to be consumed in liquid form. More than half of the marketed or patented formulations for diabetics or weight management listed in U.S. Patents 7,030,092 and 7,067,498 contain 35% or more of the energy content of fat, and the fat is predominantly unsaturated. Because meal replacement products aim to cover as much as possible of a balanced proportion of different daily nutrient requirements, the fat content and its closer composition have been designed with this goal in mind, and there are no experimental results or other justifications for fat interactions with fiber. Some preparations also contain viscosity forming fibers. The U.S. according to U.S. Patent No. 7,067,498, the viscosity of the product when consumed as a beverage is less than 300 mPas, but in the product saturation tests of this patent, the viscosity of the fat-free solution is 8156 mPa.s.

Rothacker and Watemberg (International Journal of Food Sciences and Nutrition 55 (2004) 223-226) disclose a solid meal replacement product with a 8g fat content, a 4g fiber content and an energy content of 1050 kJ. Based on the reported composition data, the dry solids content was calculated to be at least 57 g. No fiber composition or viscosity forming properties have been reported. In a test that reports the amount of 5 fluids consumed as one glass of water, the product has caused an average saturation of 5 hours. During a six-week follow-up period, with subjects replacing 1-2 meals daily with this product, the mean weight loss was 5 ± 2.9 kg in males and 3.4 ± 2.2 kg in females.

The object of the development of the present invention has been to provide a product or group of products which can be incorporated as a component into conventional meals, per se or after an easy and quick preparation step. Functional and qualitative goals have been that the product suppresses appetite to the extent that it results in a reduction in daily energy intake 10 following normal dietary habits, and that the product is sensitively acceptable to the consumer for continuous daily consumption. The efficacy of the product should preferably be sufficient only once daily. Suitable production methods have also been an object.

Surveys have now surprisingly found that co-ingesting a high-viscous 15 fiber diet with a fat or free fatty acid nutrient component causes a rapidly developing sense of satiety, persisting for at least three hours after a test meal, but may depend on dose levels and viscosity characteristics, and give back effects the next day. The satiety effect is associated with 20 hours of slow gastric emptying and, as a result, the appetite at subsequent meals is also lower than usual. The effect is clearly more pronounced when a high fat component containing at least 50% saturated fatty acids is incorporated into the blend, in addition to the fat component which is almost completely unsaturated with the tested fiber component. Rapid emergence of the impact refers to the beginning of the 25 already in the stomach and / or small intestine section. Without being bound to any mechanism of action it appears likely that the soluble fiber on the other hand, when hydrated and swell increases the viscosity, on the other hand it forms in the stomach or small intestine mucosal surface of the material to slow the transfer of a stationary bed. As a result of these effects, the concentration of components included in the mixture, such as fat and / or free fatty acids, in the immediate vicinity of the epithelium is maintained for a longer time at elevated levels. This can prolong both the retention time of ghrelin secretion and, consequently, the retardation of gastric hydrochloric acid secretion and gastric emptying and increase the secretion of cholecystokinin. It may also affect 6 the secretion of other satiety hormones. As a result of gastric emptying, the formation and absorption of glucose in the small intestine is delayed, which advantageously affects the regulation of blood glucose and insulin levels. A further advantage is the known cholesterol lowering effect of viscous soluble fiber.

According to the test results, the saturation effect is most advantageously achieved under conditions which lead to the formation of high viscosity already in the stomach. Because the product is rapidly and strongly diluted in the digestive tract, as quantified by, among others, Marcian et al. (Journal of Nutrition 130 (2000), 122-127), and some of it begins to pass immediately into the small intestine, high viscosity in the stomach such that the product is pre-hydrated in the most concentrated form possible, but within the limits of the intake. One possible practical embodiment is to form a slurry of dry components mixed with water in a solid paste form and by consuming this mixture as a bread coating or as a pudding-like meal component. Another possible embodiment is to select the raw materials and process conditions so that the solid product suspended in water produces a high viscosity within 15 minutes, and to enjoy the product suspended in a small amount of water quickly before the increase in viscosity causes adhesion in the oral cavity and / or difficulty swallowing. For safety reasons, a dry and rapidly hydrating product cannot be recommended for ingestion in tablet or otherwise dry form due to the risk of oesophageal obstruction.

The oat or barley fractions rich in β-glucan, guar gum, psyllium fiber, locust bean powder, cellulose derivatives, chitosan or other food viscosity thickeners with high viscosity are preferably used as the fiber component of the product. For example, when using oat concentrates, the saturation effect is preferably achieved with a single daily dose of 0.7 to 2.0 g, most preferably 1.0 to 1.5 g of β-glucan in combination with a suitable fat component. When suspended in 50 milliliters of water and, if necessary, heat-treated, the suspension thus obtained has a viscosity of at least 50,000 mPa.s, preferably in the range of 100,000 to 1,500,000 mPa.s, at 0.3 rpm on a Brookfield viscometer at 25 ° C.

When preparing a product containing β-glucan, it should be noted that the viscosity of the pre-hydrated suspension may decrease during storage due to hydrolysis by either residual activity of the β-glucanase in the raw material or agglomeration or cross-linking of macromolecules. The product marketed as hydrated may be brought into a stable form by methods known per se. However, for example, when using blow heating, it should be taken into account that when selecting the devices and their operating conditions, the viscous macromolecules are easily broken by shear forces. Thus, sterilization under conventional conditions may become a competitive alternative. In the manufacture of a marketed dried product, conditions must be selected such that the viscous component is rapidly hydrated and retains its viscosity properties during processing and hydration. When using other viscous fiber raw materials, it is expected that efficacy will be achieved within the same or nearly the same viscosity range.

As a fat component, it is preferable to use high-fat fats containing at least 50% by weight of saturated fatty acids, such as milk fat, partially hydrolysed palm oil, cocoa butter, coconut fat or beef fat. The efficacy is most advantageous when the fat is dispersed into fine droplets or crystals, either in the raw material used as such or homogenized. The efficacy of the fat can be enhanced by the addition of free fatty acids, which decrease the secretion of ghrelin and increase the secretion of cholecystokinin, or by partially hydrolyzing the fat enzymatically. The total amount of added fat, hydrolysed fat or blend of fat and fatty acids required for effect is at least 0.2 grams, preferably within the range of 1 to 8 grams per serving.

The practical implementation of the product is illustrated in the following examples as well as in the claims.

Example 1.

As a comparative test on the effect of soluble fiber in a dish of conventional solidity, a 60 kg test subject, after more than 12 hours of fasting, performed a test meal of oatmeal cooked in 1.5% fat skimmed milk, bread, strawberries, sugar, total cheeses, The meal contained a total of 8.1 g fat, of which 4.0 g milk fat, and 2.16 g β-glucan. The meal gave a strong sense of satiety for two hours, and the first feeling of hunger was observed 3 hours after it was completed.

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Example 2.

Suspensions were prepared from finely ground native or cooked extruded oatmeal concentrates with a 17% β-glucan concentration in water, 1.5% fat low fat milk, 15% fat edible cream (Valio Oy, 5 Helsinki, product containing stabilizer, Pirkka, Kesko Oy, Helsinki, fat content 7%, preparation containing guar gum as a stabilizer in admixture ratios which gave the fiber and fat amounts shown in Table 1 in a single dose of 50 ml. The milk, cream and fat blend used in the experiments were homogenized. After ten minutes of swelling, the temperature of the mixture was raised to 10-80 ° C to increase the solubility of β-glucan, after which it was stored at refrigerator temperature until testing. Some of the samples were sterilized after suspension at 121 ° C for 15 minutes.

The effect of the resulting suspensions on satiety was tested by test meals performed after more than 12 hours of fasting with 50 ml of the suspension to be tested, spread on whole wheat bread at 60 g of fresh weight, the meal also containing 300 ml of coffee. The total energy content of the basic meal was 932 kJ, of which bread and coffee accounted for 690 kJ. A suspension of oatmeal concentrate without fat addition and low fat cream cheese was used as control samples, adjusting the energy of the test meal to the same level. Saturation was monitored following a meal by the visual-analogous method described in Cardello 20 y.m., Appetite 44 (2005) 1-13 for 5.25 hours after a test meal. The evaluation was performed by a 60 kg test subject. The key figures calculated from the results are shown in Table 1,

According to the results, the addition of milk fat containing 58% saturated fatty acids and 50% saturated palm oil containing 50% saturated fatty acids to the viscous β-glucan-containing suspensions has increased their saturating effect. When using a rapidly dissolving extruded oat concentrate, a clear dose-response effect is observed for both β-glucan content and fat content. Finely ground native oatmeal concentrate has retained its efficacy even under conventional sterilization.

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Example 3.

To determine the availability of dry fat-containing raw materials, suspensions such as Example 2 were prepared using cocoa powder (van Houten, Lebbeke-Wieze, The Netherlands) containing 21% fat, of which 60% saturated fatty acids and 34% fiber, 7.6% soluble fiber), finely ground coconut flakes (fat content 64.5%, saturated fatty acids 90% (Green Taste Oy, Helsinki) or grated dry cheese (fat 28%, saturated fatty acids 50%, Grozette BV, Weerden, The Netherlands) ), in admixture with oatmeal concentrate, which gave the fat and β-glucan amounts according to Table 1.

Some of the mixtures were made into test suspensions according to Example 2. Some of the mixtures were granulated to 1 to 2 mm granules by adding to 11 grams of the dry mixture 7 ml of water, converting the mixture to a moist granulate, and drying it in a microwave oven. The granules were also tested by adding 50 ml of water to the dried preparation, swelling the mixture at room temperature for 15 minutes, and heating to 80 ° C to improve the solubility of β-glucan. The saturation effect of the resulting pasty mixture was tested as in Example 2. The results are shown in Table 1.

According to the results, the saturation effect is also obtained using these raw materials and prepared as a marketable product in dry form, provided that the granulation treatment has been carried out so that the solubility and viscosity forming properties of β-glucan are maintained.

Example 4.

To determine the effect of free fatty acids, some of the fats used were subjected to partial enzymatic hydrolysis. 3 g of cocoa powder (van Houten) were mixed with 150 ml of 10 mM sodium phosphate buffer pH 6.9. To this was added 200 mg of pancreatin (Creon, Solvay Pharmaceuticals GmbH, Hanover, Germany) corresponding to 8000 PhE units of pancreatic lipase, and the mixture was incubated at 37 ° C for 140 minutes. The mixture was stored at 30 + 3 ° C for 12 hours. To 50 ml of the mixture was added 7.5 g of extruded oatmeal concentrate, this mixture was heated to 50 ° C, after which it was used for spreading on bread according to Example 2. The appetite suppressant effect was still observed at lunch and dinner. Saturation indexes are shown in Table 1. Experimental results show that using a partially hydrolysed suspension, the same level of saturation enhancement as 0.59 g of non-hydrolyzed cocoa fat is achieved with 0.21 g of partially hydrolysed fat.

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Example 5.

In some of the test meals performed in accordance with Example 2, following this 5.25 hour follow-up period, the follow-up was continued as a second test meal containing subject free macaroni powder and 120 g of 1.5% fat 10 milk. The subject was also allowed to stop eating the meal when satisfied. The dose amount consumed was determined by weighing. The energy taken in the lunch following the control breakfast was 1878 kJ. The same experimental set-up was repeated after a trial breakfast containing a hydrolyzed partially hydrogenated palm oil mixture and extruded oatmeal concentrate. The energy intake at lunch was 1548 kJ.

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Claims (8)

1. Saturation weight management product comprising a viscous soluble dietary fiber and a fat component, characterized in that the fat component is vegetable or animal fat, partially hydrolysed fat and / or fatty acids, and the ratio of viscosity soluble fiber to fat, is in the range of 1: 0.92 to 1: 3.84. and the viscosity of the product when hydrated is in the range of 50-1500 Pa s (50,000-1,500,000 cps), measured at 0.3 rpm at 25 ° C. Product according to Claim 1, characterized in that the single dose used contains a quantity of viscous soluble fiber having a viscosity generating property equivalent to 0.7 g of β-glucan. Product according to claim 1 or 2, characterized in that the viscous fiber is a fraction containing o-glucan from oats or barley. Product according to Claim 1, characterized in that the amount of fat component added per serving is in the range of 0.2 to 8 grams. Product according to claim 1, characterized in that the product contains at least 0.2 grams of added partially hydrolysed fat or fatty acids per serving. Product according to claim 1, characterized in that the added fat or fatty acids are in the form of small droplets or crystals. Product according to claim 4, 5 or 6, characterized in that at least 50% of the fatty acids are saturated. Product according to claim 6 or 7, characterized in that the fat is partially hydrolysed or contains free fatty acids. . 13 «